Self Magazines Lemon Crisps

1 1/2 cups sifted all purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
2 small lemons
5 tbsp. butter, softened
1/2 cup sugar, plus additional for dusting
1 large egg, separated
1/2 tsp. pure vanilla extract
2 sheets parchment paper

Whish flour, baking powder, baking soda and salt in a bowl.

Grate zest from 1 lemon directly over another mixing bowl.

Squeeze 3 tbsp. lemon juice into a third bowl; set aside.

Add butter to lemon zest and beat with an electric mixer on medium until combined.

Add sugar a little at a time; beat 1 minute.

Add yolk (cover egg white with plastic wrap and refrigerate until ready to use) and half the flour mixture; beat on low until just combined.

Add lemon juice, vanilla and remaining flour mixture.

Beat until just combined

Form dough into a log about 8 inches long and 2 incles in diameter.

Cover tightly in plastic wrap and refrigerate 3 hours

Heat oven to 350 degrees

Line 2 baking sheets with parchment paper

Cut dough into 40 thin rounds and place on baking sheets

whisk egg white with 1/4 tsp. water, brush on top of cookies

Dust each with a bit of sugar

Bake 8-10 minutes or until edges are golden

Let cool on baking sheet 5 minutes

Transfer to wire rack to cool completely

Number of Servings: 40

Recipe submitted by SparkPeople user KPHILDE.